1 lb. shark steaks, fillets, or other fish (orange roughy)
3 strips bacon
1 c. chopped onion
2 cans (10 3/4 oz. each) condensed cream of potato soup
2 c. 2% milk
1 can (1 lb.) stewed tomatoes
10 oz. frozen mixed vegetables
1/8 tsp. pepper
1 sm. bay leaf

Cut fish into chunks. In large stew pot, cook bacon until crisp. Remove bacon to absorbent paper and crumble. Cook onion in bacon drippings until tender. Add soup, milk, tomatoes, vegetables, pepper and bay leaf. Heat, stirring occasionally until mixture simmers. Add fish and bacon and simmer about 10 minutes or until fish flakes easily when tested with fork. Makes 9 cups chowder.